Recipes

Everything listed under: Red Wine

  • November Recipe of the Month: Tiroler Gröstl

    Tiroler GröstlTiroler Gröstl is one of the hearty favorites from the skiing and hiking region of Tirol. Traditionally, it is a delicious and satisfying way of using up yesterday's left-overs. It makes a great shared-from-the-pan mountain lunch.   Read More...

  • September Recipe of the Month: Zucchini Ribbon Pasta

    Zucchini Ribbon PastaIf you don't have enough zucchini for this recipe, I will gladly give you some. Try this with the Buty Wildebeest White Blend, or the Ull de Llebre Trempranillo. Ingredients3/4 pound whole-wheat fettuccini2 medium green zucchini (about 1 pound)2 medium yellow zucchini (about 1 pound)3 Tbsp Olive Oil4 cloves garlic, chopped1 cup low-sodium chicken broth1/4 cup grated (1 oz) Parmesan (lightly packed), plus 2 Tbsp1/3 cup finely minced parsley leaves, plus more for garn...  Read More...

  • June Recipe of the Month: Poulet de Provencal

    Poulet de ProvencalThis easy to prepare chicken dish can pair with the Maurice Schoech & Fils Cotes d'Ammershwihr White (aka, Pinot Blanc), or the Evesham Wood Pinot Noir. Ingredients: 2 tsp Marrakesh Olive Oil **1 tsp butter2 1/2 Tbsp Barrel Aged Balsamic Vinegar **2 tsp Dijon Mustard3 Large Garlic Cloves, chopped4 (4 oz) Skinless, Boneless Chicken Breast halves, pounded flat1/3 cup Chicken Stock1 Large Shallot, chopped2 cups Cremini Mushrooms, chopped1/3 cup Chicken Stock1/4 tsp Herbe...  Read More...

  • Spring/Summer Recipes: Sweet and Savory Burger

    Sweet and Savory Burger with Fig Jam, Goat Cheese, and ArugulaYields: 2 BurgersIngredients: 2 burger buns1/2 pound ground beef1/2-1 tsp crushed red pepper flakes1/4 tsp onion powder1/4 tsp garlic powderSalt & pepperWildly Delicious Fig & Onion Jam **2 oz goat cheese1 large handful of ArugulaOlivelle Marrakech Olive Oil **** Can be purchased at the Wine GalleryDirections: 1. Preheat oven to 350 degrees. Place buns on a baking sheet, and toast in oven for 10 minutes.   Read More...

  • March Recipe: Vegetarian (or not) Shepherd's Pie

    Vegetarian (or not) Shepherd's PieIngredients: 6 medium Yukon gold potatoes, peeled and diced Kosher Salt2 Tbsp Olivelle EVOO 1 large onion, diced3 large carrots, cut into 1/2-in chunks2 stalks celery, cut into 1/2-in chunks1 bunch baby turnips, halved or quartered if large6 cloves garlic, mincedFreshly ground pepper1/2 bunch fresh parsley, leaved chopped (stems reserved)1 1/2 Tbsp Worcestershire sauce5 Tbsp unsalted butter3/4 cup chopped veggie burgers or vegetarian protein crumblesOR....(...  Read More...

  • February Recipe: Chilean Estofado Beef Stew

    Chilean Estofado Beef StewCold winter days need a hearty dinner and this hearty Chilean stew will keep you warm. The Olivelle Coffee Rub gives it a delicious smoky flavor that sets off the flavors of the Vina Maquis Carmenere. Ingredients: 1 onion, chopped in course pieces2 carrots, peeled and sliced2 pounds of red potatoes, peeled and cut into sticks1 1/2 pound of beef cubed1 1/2 tsp Olivelle Coffee Rub**1 tsp cornstarch 1 can (8 oz) tomato sauce1 cup boiling water1/2 cup Red Win...  Read More...

  • December Recipe: Pistachio & Parmesan Herb Encrusted Beef Tenderloin

    Pistachio & Parmesan Herb Encrusted Beef TenderloinA hearty winter main dish with delicate flavors that make this beef tenderloin sing 'Let's Eat'. The earthy flavor of the pistachios mixed with Caramelized Garlic Olive Oil make a delicious crust while keeping the tenderloin juicy. Try it with the Sur de los Andes Cabernet.Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 40 minutesYield: 6-8 servingsIngredients:1 small Beef Tenderloin (about 2 pounds)2 Tbsp Dijon Mustard1/2 c...  Read More...

  • October Recipe: Steak Pizzaolio

    Steak PizzaolioThis recipe is great for chilly fall evenings. You an find the Pizzaolio Infused Olive Oil and the Coffee Rub at the Wine Gallery. Pair this with the Wildekrans Cab Merlot or the Racu Melon Petit Verdot for a hearty fall dinner. Ingredients1-1/4 pounds boneless sirloin steak (about 1-in thick), excess fat trimmedOlivelle Coffee Rub2 Tbsp Pizzaolio infused Olive Oil4 cloves garlic, smashed1 large onion, sliced 1/4 in.   Read More...

  • September Recipe: End of Summer Ratatouille

    End of Summer RatatouilleSeptember is harvest month and fresh produce abounds in our gardens and at the Farmer's Market. Try this fall dish with Areyna Torrontes or Occam's Razor Red.Ingredients:2 onions, peeled and thinly sliced2 cloves garlic, peeled and thinly sliced1 eggplant, thinly sliced1 zucchini, thinly sliced2 green peppers, sliced or chopped8 small tomatoes roughly chopped2 sprigs fresh rosemary or 1 tsp dried rosemary3 sprigs fresh thyme or 1 tsp dried dried thyme2 Tbsp olive oilSalt...  Read More...

  • August Recipe: Warm Potato Salad w/ Smoked Sausage

    Warm Potato Salad with Smoked SausageIngredients: 1-1/2 pounds Yukon Gold potatoes, halved, larger potatoes quartered1-1/2 Tbsp red wine vinegar, divided1/4 cup extra-virgin olive oil (You can find this at the Wine Gallery)Salt & Pepper1 Tbsp minced shallot2 tsp whole grain mustard1 cooked smoked sausage, such as Kielbasa, sliced1 small bunch of Tuscan Kale, de-stemmed and chopped2 scallions, white and tender green part only, thinly slicedDirections: 1. Put the potatoes in a medium saucepan ...  Read More...

  • June Recipe: Tandoori Lamb Chops

    Tandoori Lamb ChopsJune is grilling season and who doesn't like grilled lamb chops? Plain grilled lamb chops are pretty tasty but this recipe with the tandoori spices and Indian yogurt marinade really kicks things up a notch. These meaty chops taste great with a fruity red with enough structure to cut through the rich yogurt marinade.   Read More...

  • April Recipe: Lentil Bacon and Oregano Soup

    Lentil Bacon and Oregano SoupThis heavy soup will keep the chill off a rainy April day. Try it with the Elena Walch Pinot Bianco or the Gilbert Allobroges! Ingredients:2 Tbsp olive oil2 leeks, rinsed, halved and sliced2 garlic cloves, crushed2 Tbsp dried oregano leaves7 slices of bacon, cut into pieces (plus 2-4 more full cooked slices for garnish)1-15 oz can of lentils, drained1-14.5 oz can diced tomatoes1- 14.5 oz can crushed tomatoes1- 15 oz can low sodium chicken brothSalt & Pepper to ta...  Read More...

  • March Recipe: Chicken Fricassee with Spring Vegetables

    Chicken Fricassee with Spring Vegetables Perfect pairing with this months wine club: Garzon Albarino or Saint Cosme Cotes du RhoneIngredients: 8 skinless, bone-in chicken thighs (about 4lb)1 1/2 tsp kosher salt, divided3/4 tsp black pepper, divided1/2 cup all-purpose flour2 Tbsp olive oil1 (8-oz) package cremini mushrooms, quartered3 medium carrots, peeled and cut diagonally into 1/2-in thick slices (about 2 cups)1 cup coarsely chopped leek 2 cups chick stock1/2 cup dry white wine1/4 c...  Read More...

  • January Recipe: Winter Beef Stew

    Winter Beef StewIngredients3 Tbsp butter2 lbs beef stew meat2 Tbsp flour2 cups Alfredo Roca Pinot Noir (or any light Pinot Noir/red wine that has substantial acidity and bright red fruit). 1-1/2 cup vegetable broth1 lb red potatoes, quartered10 oz pearl onions, peeled4 large carrots, peeled and chopped into coins4 cloves garlic, minced3 bay leaves1 tsp thymeSlat and PepperDirections1. Melt butter over high heat in a large dutch oven or 4 quart pot.   Read More...

  • September Recipes: 3 Ingredient Grilled Steak, Pineapple and Avocado Salad

    3-Ingredient Grilled Steak, Pineapple, and Avocado SaladIngredients:2 Pounds New York strip steak (about 3, 1"-thick steaks)1 1/2 tsp kosher salt, divided plus more1 tsp freshly ground black pepper, plus more1 pineapple, peeled, cut into 1/2" rounds, center core removed, divided3 Tbsp olive oil, plus more for grill2 AvocadosDirections:1. Season steak with 1 tsp salt and 1 tsp pepper. Let sit at room temperature at least 1 hour.   Read More...

  • July Recipe: Scallion and Brie Stuffed Burgers

    Scallion and Brie Stuffed BurgersIngredients: 1-1/2 pounds ground beefSalt and freshly ground pepper4 oz Brie, rind removed, cheese cut into 4 slices1/4 cup Spicy Scallion Paste (recipe below)Vegetable Oil, for brushing1/4 cup mayonnaise4 Hamburger buns, splitTomato slices and lettuce for servingDirections: Light a grill. Season the ground beef with salt and pepper and form into eight 4-in patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a ...  Read More...

  • May Recipe: Skillet Sicilian Chicken

    Skillet Sicilian ChickenSicily is a beautiful place where food is flavorful, delicious, and simple. This recipe will be great with the 2016 Tasca d'Almerite Regaleali Bianco. For those of you who would like to keep it Mediterranean but pair with a red wine could match this dish with the 2014 Cotes du Roussillon Villages Chimeres. Ingredients1 Tbsp extra-virgin olive oil5 bone-in, skin on chicken thighs2 cloves garlic, minced1 Tbsp fresh thyme leaves1 tsp crushed red pepper flakes3/4 cup low...  Read More...

  • April Recipe: Spring Spiced Steak, Snap Peas, and Mashed Carrots

    Spring Spiced Steak, Snap Peas, and Mashed CarrotsSteak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-in pieces so they cook through evenly, otherwise the mash may have a few lumps.   Read More...